Method of making amazake

ABSTRACT

This invention provides a method of making Amazake with using germinated brown rice as a main raw material, adding water to Koji (malted rice) made from this germinated brown rice, making it fermented at fixed temperature and time and crushing or smashing the made Amazake, which makes it possible to contain bran layer and embryo of germinated brown rice which contributes for the health to improve, make it easy to drink and makes it possible for people to effectively absorb the nutrition germinated brown rice contains.

[0001] This invention relates to a method of making Amazake with usinggerminated brown rice as a main raw material which makes it possible toabsorb the nutritional component of germinated brown rice by drinking.

[0002] In a conventional method of making Amazake which is generallyknown, as proposed in the Japanese Patent Provisional publication No.11-196830 official gazette, it is made by using sake lees as a main rawmaterial, dissolving this sake lees with hot water and adding sugar andginger to them.

[0003] By the way, since sake lees used in the conventional method ofmaking Amazake is one left after squeezing Sake (rice wine) in theprocess of making Japanese Sake (Japanese rice wine), there are few rateof starch content and sugar content as composition of rice. Therefore,it is difficult to make sweet Amazake only by a main raw material andthe conventional Amazake is inferior in taste to one made by the presentinvention.

[0004] Furthermore, in another method of making Amazake, it is made bymixing Rice koji with boiled or steamed rice, adding hot water of thedesired temperature to this, maintaining this to be fermented between 12to 24 hours at 50˜60 degrees and mix this fermented on with about threetimes hot water.

[0005] Though such Amazake with using polished rice tastes much betterthan one with using sake lees as a main raw material, has a high sugarcontent, is easy to be digested and is acknowledged as alimentationdrink, since polished rice used as a main material has lost effectivegermination and bran layer brown rice contains, Amazake made by polishedrice becomes the product which is lacked in an effective ingredient likethe above and which has a problem that it could not get various healthpromotion effect that germination and bran layer give.

[0006] Therefore, the purpose of the present invention is providing amethod of making Amazake which is easy to swallow without anything leftat the mouth and without alien substance sense when drinking, whichmakes it possible to absorb the nutritional component of bran layer andgermination germinated brown rice contains.

[0007] Furthermore, another purpose of the invention is providing amethod of making nutritious Amazake with including bran layer ofgerminated brown rice.

[0008] Another purpose of the invention is providing a method of makingAmazake with an excellent taste as well as sweetness by mixing withAmazake made by using polished rice.

[0009] Furthermore, another purpose of the invention is providing amethod of making Amazake to make it easy to make germinated brown riceKoji as well as to absorb the nutritional component germinated brownrice contains.

[0010] The above-mentioned and the other purposes and specialties of theinvention will be more understandable by considering the followingexplanations.

[0011] A method of making Amazake in the invention is characterized inthat it is made by adding water to Koji made from germinated brown rice,maintaining this to be converted into sugar between 3 to 18 hours atabout 40-70 degrees, crushing or smashing the made Amazake, mixing withadequate Amazake which is made by the above-mentioned Amazake rice as amain material raw and then filling these to a desired sealing containermembers.

[0012] Moreover, the above-mentioned germinated brown rice will bepolished with leaving embryo part of brown rice in order to make betterKoji and will be polished by removing only scarfskin with leaving branlayer and embryo of brown rice in order to absorb the nutritionalcomponent of germinated brown rice.

[0013] Amazake made by the method in the present invention is easy todrink without scarfskin and germination of germinated brown rice left atthe mouth, which has an effect on a human body by absorption ofnutritious germination since the digestive absorption percentage afterdrinking improves and contributes to promotion of health by drinking.

[0014] Also, mixing Amazake of germinated brown rice with Amazake madeby using polished rice has also an effect on increasing flavorremarkably.

[0015] Furthermore, because of using germinated brown rice polished withleaving bran layer and embryo of brown rice and with removing onlyscarfskin, nutritive bran layer and germination including mineralscontributes to promotion of health remarkably as well as removingscarfskin dissolves the problem that it is difficult to swallow withscarfskin left in the mouth.

[0016] A method of the example of the invention with using germinatedbrown rice as a main raw material consists of the process of addingwater to Koji which is made from this germinated brown rice andmaintaining this to be converted into sugar with keeping it warm between3 to 18 hours at about 40˜70 degrees, the process of crushing orsmashing the Amazake which is made by this converting into sugar and theprocess of filling this crushing or smashing Amazake to a desiredsealing container members.

[0017] Koji of the above germinated brown rice is made by throwing outgerminated brown rice for example with electric germination machine aswell as by adding Koji fungus (rice bran) to the germinated brown ricewhich is germinated to be fermented for 30˜50 hours at ambienttemperatures.

[0018] When crushing germination in the above, for example, it is doneby pouring Amazake between a fixed crushing board and a turning crushingboard, and when smashing Amazake in the above, it is done by using amixer.

[0019] Also, as sealing container members for the above Amazake, bags ofvacuum wrapping and containers for retort food which glues together alid sheet in the opening of the receptacle body in the heat and so oncan be used.

[0020] Amazake made like this, because of adding water to Koji made fromgerminated brown rice, keeping it warm to be converted in to sugar, andcrushing or smashing the one converted into sugar, can be drunk withoutbran layer and germination of germinated brown rice left at the mouth,and the digestive absorption percentage after drinking improves, whichbrings an effect which is peculiar to germinated brown rice on a humanbody by absorption of nutritious germination and contributes topromotion of health by drinking.

[0021] A method of making of the 2nd example of the invention ischaracterized by mixing Amazake made by a method of making of theabove-mentioned 1st example into Amazake made by an existing methodusing polished rice as a main raw material, for example, at the suitableratio 1:1 or 2:1 and so on and then filling these mixed Amazake to asealing container members.

[0022] Amazake made by the method of 2nd example can be drunk withoutalien substance sense even if scarfskin and germination of germinatedbrown rice are contained as well as combines a flavor of Amazake usingtime-honored Japanese polished rice as a main raw material. Then,germinated brown rice used in a method of making of the 1st and 2ndexamples is for example better to be the one grown by adopting a methodof growing rice plants as proposed by the Japanese patent ApplicationNo. 2001-225536 (Patent provisional publication No. 2003-38047 OfficialGazette), which brings an excellent medical health improvement effect tothe human body as a result of having a good influence on the growth ofthe rice by both of many elements and small amount elements of themineral manure in the subtle balance and bringing up rice withoutdestroying a nutritional balance.

[0023] Also, germinated brown rice used in a method of making of theabove 1st and 2nd examples could be the one polished with leaving anembryo part.

[0024] The germinated brown rice polished like this has an advantagethat they could obtain an excellent germinated brown rice Koji sinceKoji fungus breeds actively when it becomes Koji.

[0025] As the way of polishing rice with leaving an embryo part of theabove-germinated brown rice, it is possible to be polished bygermination polished rice machine or adjusting for the pressurizationpower to decrease when rice is polished by a general polished ricemachine.

[0026] Also, it is possible to use the one polished to remove onlyscarfskin with leaving bran layer and embryo of brown rice as germinatedbrown rice.

[0027] Polishing rice which meets a condition like the above can be doneby a germination polished rice machine or by adjusting for thepressurization power when rice is polished by a general polished ricemachine.

[0028] Using germinated brown rice polished to remove only scarfskinwith leaving bran layer and embryo of germinated brown rice makes itpossible to contribute a health development by eutrophication of branlayer of germinated brown rice which became Koji and by mineral of thegermination as well as to drink without alien substance sense by the wayof removing scarfskin.

[0029] The contrast example Here, make Amazake by using germinated brownrice, mixing rice koji to the germinated brown rice, adding hot water,keeping this warm to be fermented between 12 to 24 hours and mixing thiswith about three times hot water.

[0030] This kind of Amazake has a problem that it is difficult to drinkwith scarfskin and germination left at the mouth since scarfskin, branlayer and germination of germinated brown rice are mixed as they are.

[0031] Also, there is a problem that the nutrition of germinated brownrice cannot be effectively absorbed since the full scarfskin and thefull germination are difficult to digest and these are defecated just asthey are.

What is claimed is:
 1. A method of making Amazake characterized inconsisting of the process that it is made by adding water to Koji madeby germinated brown rice and keeping this warm to be converted intosugar between 3 to 18 hours at about 40-70 degrees, the process ofcrushing or smashing the Amazake made by converting into sugar and theprocess of filling crushed or smashed Amazake to a desired sealingcontainer members.
 2. A method of making Amazake characterized in addingwater to Koji of germinated brown rice, letting them to be fermented,crushing or smashing this to be Amazake, mixing another Amazake made bypolished rice as a main raw material into this Amazake quantitativelyand filling these to a desired sealing container members.
 3. A method ofmaking Amazake mentioned in the claim 1 or 2 which features to usegerminated brown rice polished to leave an embryo part of brown rice asthe above-mentioned germinated brown rice.
 4. A method of making Amazakementioned in the claim 1 or 2 which features to use germinated brownrice polished to remove only scarfskin with leaving bran layer andembryo of brown rice as the above-mentioned brown rice.